000156652 001__ 156652
000156652 005__ 20251017144556.0
000156652 0247_ $$2doi$$a10.1016/j.ijgfs.2025.101187
000156652 0248_ $$2sideral$$a143965
000156652 037__ $$aART-2025-143965
000156652 041__ $$aeng
000156652 100__ $$0(orcid)0000-0001-6445-849X$$aÁlvarez-Rodríguez, Javier$$uUniversidad de Zaragoza
000156652 245__ $$aConsumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs
000156652 260__ $$c2025
000156652 5060_ $$aAccess copy available to the general public$$fUnrestricted
000156652 5203_ $$aDry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females.
000156652 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A25-23R$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/Construyendo Europa desde Aragón
000156652 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000156652 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000156652 700__ $$aPérez-Ciria, Leticia
000156652 700__ $$0(orcid)0000-0001-5981-5448$$aMiana-Mena, Francisco Javier$$uUniversidad de Zaragoza
000156652 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, Mireia
000156652 700__ $$aSchiavon, Stefano
000156652 700__ $$aGallo, Luigi
000156652 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, María Ángeles$$uUniversidad de Zaragoza
000156652 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000156652 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000156652 773__ $$g40 (2025), 101187 [12 pp.]$$tInternational Journal of Gastronomy and Food Science$$x1878-450X
000156652 8564_ $$s1942248$$uhttps://zaguan.unizar.es/record/156652/files/texto_completo.pdf$$yVersión publicada
000156652 8564_ $$s2720726$$uhttps://zaguan.unizar.es/record/156652/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000156652 909CO $$ooai:zaguan.unizar.es:156652$$particulos$$pdriver
000156652 951__ $$a2025-10-17-14:13:12
000156652 980__ $$aARTICLE